Tostones, also known as patacones in some countries, are twice-fried green plantain slices that are crispy on the outside and tender inside. They are a beloved staple across the Caribbean, Central America, and parts of South America, with Puerto Rico, the Dominican Republic, Cuba, and Colombia each claiming their own version. This recipe gives you the classic method for making golden, savory tostones at home, perfect for snacking or as a side dish.
Ingredients
- 2 large green plantains (about 1 lb / 450 g total)
- 1 cup (240 ml) vegetable oil, for frying (or more as needed)
- 1 cup (240 ml) warm water
- 1 teaspoon (5 g) salt, plus more for sprinkling
- Optional: 2 cloves garlic, minced (for garlic-salt sprinkle)
Instructions
- Fill a large, deep skillet with about 1/2 inch (1.3 cm) of vegetable oil. Heat over medium-high heat until the oil shimmers (about 350°F / 175°C).
- While the oil heats, peel the plantains. Cut off both ends, then score the skin lengthwise with a knife. Peel the skin off in strips (it may come off in pieces). Cut the plantains into 1-inch (2.5 cm) thick rounds.
- Carefully place a few plantain rounds into the hot oil (do not overcrowd). Fry for 2–3 minutes per side, until they are lightly golden and slightly softened. Remove with a slotted spoon and drain on paper towels.
- While still warm, place each fried round between two pieces of parchment paper or on a cutting board. Using a flat-bottomed object (like a heavy glass or a tostonera), gently press each round to about 1/4-inch (0.6 cm) thick. They should be flat and round but not falling apart.
- Increase the oil temperature to medium-high (about 375°F / 190°C). Carefully add the flattened plantains back into the oil, a few at a time. Fry for 1–2 minutes per side, until they are golden brown and crispy.
- Remove and drain on fresh paper towels. Immediately sprinkle with salt (or the garlic-salt mixture, if using). Serve hot.
Tips
- Choose the right plantains: Use very green plantains. Yellow or black plantains are too sweet and will not crisp up properly; they will be soft and caramelized.
- Keep them flat: If you don’t have a tostonera, use a heavy skillet or a flat-bottomed glass. Press gently and evenly to avoid breaking them.
- Don’t skip the second fry: The first fry cooks the plantain, the second fry makes them crispy. If you skip the second fry, you’ll have soft, chewy discs.
- Soak in salted water: Some cooks soak the pressed plantains in salted water for 5–10 minutes before the second fry. This adds flavor and helps them get extra crispy. Pat them dry before frying.
Serving Suggestions
Serve tostones as a side dish with rice and beans, grilled meats, or seafood. They are also fantastic as an appetizer with a dipping sauce like garlic mojo (a mix of olive oil, garlic, and lime juice), ketchup, or a creamy cilantro-lime dip. In Puerto Rico, they are often served with a garlicky mojo; in Colombia, they are eaten with hogao (a tomato-onion sauce).
Variations
- Patacones (Colombian/Venezuelan style): Use larger slices (cut the plantain on the diagonal) and press them thinner. They are often served with cheese or hogao.
- Garlic tostones: Mix 1 teaspoon of garlic powder or minced fresh garlic with the salt before sprinkling over the hot tostones.
- Sweet tostones: Use slightly ripe (yellow) plantains and sprinkle with cinnamon sugar instead of salt. They are a dessert version, though not traditional.
- Baked tostones: For a lighter version, brush the pressed plantains with oil and bake at 425°F (220°C) for 10–15 minutes, flipping once, until crispy. They will be less crunchy than fried.
Storage and Reheating
Tostones are best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 400°F (200°C) oven for 5–7 minutes until crisp. Avoid microwaving, as they will become soggy. You can also freeze fried tostones (before the final salting) for up to 2 months; reheat directly from frozen in the oven.
Frequently Asked Questions
What country is known for tostones? Tostones are popular in many Latin American and Caribbean countries, including Puerto Rico, the Dominican Republic, Cuba, Colombia, Venezuela, and Panama. Each has its own name and slight variation, but the technique is essentially the same.
Can I use ripe plantains? No, ripe (yellow or black) plantains are sweet and will not yield crispy tostones. They are better for maduros (sweet fried plantains). Stick with green plantains for tostones.
Why are my tostones not crispy? This usually happens if the oil is not hot enough for the second fry, or if you didn’t press them thin enough. Make sure the oil is at 375°F (190°C) and press to about 1/4-inch thick.
How do I peel green plantains easily? Cut off the ends, then score the skin along the ridges. Use your thumb to pry the skin off in strips. It may be tough; you can use a knife to help lift it.
Can I make tostones in an air fryer? Yes, you can. Fry the plantain rounds in the air fryer at 400°F (200°C) for 5 minutes, press them flat, then air fry again for 5–7 minutes until crispy. Brush with oil before each fry.
What is a tostonera? A tostonera is a wooden or metal press specifically designed to flatten fried plantain rounds. If you don’t have one, a flat-bottomed glass or a small cutting board works well.
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